Top pairings | 6 of the best wine matches for spaghetti carbonara

Top pairings

6 of the best wine matches for spaghetti carbonara

Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?

I’d go for a white rather than a red - and a crisp dry Italian white at that.

* Pinot grigio - there’s so much ropey Pinot Grigio around it’s easy to forget its virtues as a crisp, clean, immensely food-friendly white. Look out for ones from the Alto Adige region. Pinot Bianco (aka Pinot Blanc) would be good too

* Gavi di Gavi - another very popular Italian white for those who like a fuller, slightly smoother white

* Soave - same reasoning. Smooth, dry, brilliantly food-friendly.

* Picpoul de Pinet - a crisp white from the Languedoc coast that would work really well too

* Chablis - also works well with creamy sauces, and with ham

* Teroldego - a light Italian red that would rub along well if you wanted a red.

Note: as usual with pasta it’s the sauce you’re matching not the pasta shape so these wines would go equally well with fettucine or tagliatelle treated the same way.

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Comments: 4 (Add)

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Adrinho on May 2 2017 at 19:57

I agree with Chris, Frascati is the best match for 'simple' carbonara.

Chef Riggy on September 16 2015 at 03:23

I want to use Chef Michael Lomanaco's recipe for Carbonara to commemorate 9/11 -- he was Head Chef of Windows on the World on 9/11/01, and this was one dish on his menu at the time. He used Pancetta in lieu of bacon.
TASTE
SHOW #TS4904

SPAGHETTI CARBONARA

1/2 pound piece of Pancetta
4 cloves of garlic
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/4 cup freshly grated Romano
1/2 cup freshly grated ParmigianoReggiano
A liberal grinding of pepper
2 tablespoons chopped parsley
1 pound cooked spaghetti, drained and hot

Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the
garlic in a small saute pan with the extra virgin olive oil and saute until
it turns deep gold. Remove the garlic from the pan and put in the strips of
pancetta. Cook them until they begin to crisp on the edges. Add the wine.
Cook the wine down for 2 minutes.

Break the eggs into a pasta serving bowl. Beat them lightly with a fork.
Then add the Romano, Parmigiano-Reggiano, pepper and parsley. Mix
thoroughly.

Add drained, hot pasta to the bowl and toss rapidly to coat the strands
well. Add the Pancetta and wine. Toss again and serve immediately.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Miguel on May 26 2014 at 22:19

Just had this with a good Sangiovese and it was divine.

Chris King on April 23 2013 at 21:42

I try not to comment on food and wine matching; I am a philistine to such things - or is that the People's front of Philistine? Who knows.

However, what often strikes me most about the food and wine recommendations I read, is that there are usually very few recommendations that match food with the local wines. Carbonara is, by historical links, a Roman dish. Yet all of the Italian recommendations are from the North. Are there really no Laziale wines to go with a simple carbonara? No love for Frascati?

I appreciate I am reading this in the UK, but it would still be good to get a match from the same postcode; rather than just the same country. I mean, would you match a Piemonte dish with a laziale wine?

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